Chocolate Almond Hand Pies
This is a perfect fusion of chocolate and almonds. It is extra flaky, extra creamy, and extra crunchy! And a whole lot of delicious!
Equipment
- 1 Rolling Pin
- 1 blender
- 1 Cookie tray
Ingredients
Pie Crust
- 1 ¾ cups all-purpose flour (220 grams)
- ½ cup almond flour (60 grams)
- ¼ cup powdered sugar (20 grams)
- ½ tsp salt
- ⅔ cup butter (150 grams)
- 2 egg yolks
- 1-2 tbsp ice-cold water
Dark Almond Ganache
- ¼ cup heavy cream (60 milliliters)
- 1 oz dark chocolate (30 grams)
- 1 oz milk chocolate (30 grams)
- 1 oz crushed almonds (30 grams)
- 1 tbsp almond butter
White Chocolate Ganache
- ¼ cup heavy cream (60 milliliters)
- 2 oz white chocolate (60 grams)
- 1 oz crushed almonds (30 grams)
- 2 tbsp coconut flakes
Egg Wash
- 1 egg yolk
- 1 tbsp water
Instructions
Making the Dough
- Merge flour, almond flour, powdered sugar, a touch of salt, egg yolks, and frozen butter cubes in a blender.
- Pulsate it for a few seconds until all the butter is combined and the mixture is crumbly. Add some ice-cold water, just enough for you to form a ball, not a drop more.
- Wrap the dough in the plastic foil and shape it into a disc by pressing down in the center. Allow it to chill in the refrigerator for at least an hour.
Rolling Out the Dough
- Lay out a sheet of baking paper and lightly dust it with flour. Position the dough disc in the center and cover it with an additional piece of parchment paper. Roll the dough until it is ⅛ inch (4 millimeters) thick.
- If the dough is too firm to roll, let it sit for several minutes to soften slightly. Use a cookie cutter to cut out shapes from the dough; any shape is suitable.
- Place the cut-outs on the baking paper and return them to the refrigerator for a minimum of 30 minutes.
Making the Ganache
- Warm the heavy cream and distribute it evenly between two bowls.
- In one bowl, mix dark and milk chocolate with heavy cream, then add chopped almonds and almond butter.
- In the other bowl, combine the remaining heavy cream with white chocolate, almonds, and a few coconut flakes.
Assembling the Pastries
- Brush egg whites on the brim of the circles, so they can stick well.
- Place a teaspoon or two of filling (based on the size of the cutouts) in the center of each dough circle.
- You can either fold the dough into a half-moon shape or stack one circle on top of another to maintain the circular form.
- Use a fork to press down on the edges of the pastry to ensure they remain sealed during baking. Create three slits on the top with a knife to prevent the filling from bursting out.
- Return the assembled pastries to the refrigerator while the oven preheats.
Baking
- Prepare an egg wash by whisking together egg yolk and some water.
- Brush the top of each hand pie with the egg wash. Optionally, you can add a sprinkling of almond flakes.
- Bring the oven to 375° F (190° C) and place the baking tray in. Monitor the pastries, and once they achieve a beautiful golden hue, they are ready to be enjoyed.
Notes
You can store chocolate almond hand pies in an airtight container for three days at room temperature. Also, you can freeze them for three months.
Nutrition
Serving: 1pieceCalories: 735kcalCarbohydrates: 57gProtein: 12gFat: 53gSaturated Fat: 29gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 211mgSodium: 453mgPotassium: 213mgFiber: 4gSugar: 18gVitamin A: 1268IUVitamin C: 0.2mgCalcium: 107mgIron: 4mg